Pork Medallions with Apples and Prunes Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

• 2 pork fillets, about 454 g (1 lb) each
• 120g (1/2 cup) white wine
• 80 g (1/4 cup) maple syrup
• 15 ml (1 tbsp) Dijon mustard
• 2.5 ml (1/2 tsp) dried thyme
• 1 ml (1/4 tsp) ground nutmeg
• 1 ml (1/4 tsp) salt
• Pepper, to taste
• 15 ml (1 tbsp) olive oil
• 1 small red onion, sliced
• 230 g (2 cups) apples, unpeeled, cubed
• 75 g (1/2 cup) dried prunes, cut into 4
• 30 ml (2 tbsp) tapioca starch, diluted in the same amount of water

PREPARATION

1. Preheat the oven to 230° F (110° C).
2. Slice fillets into 1-inch medallions.  Place in an ovenproof dish.
3. In a bowl, combine marinade ingredients: wine, maple syrup, mustard, thyme, nutmeg, salt and pepper. Set aside.
4. Brown onion rings in oil over low heat for about 3 to 4 minutes.
5. Add marinade, apples and prunes.  Bring to a boil, cover and simmer over low heat for 10 minutes.
6. Pour this mixture over the medallions.  Cover and bake on the centre rack for about 3 hours or until the medallions are tender.
7. When out of the oven, transfer the broth to a small saucepan. Add the tapioca starch mixture and bring to a boil, stirring constantly with a whisk until thickened. Pour over the medallions.